Mexican Coleslaw With Cilantro Lime Dressing
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I’m not generally into creamy mayo filled coleslaw. But I love the texture of crunchy cabbage, especially when it’s on other food, so I had to create a coleslaw recipe I would love.
Mexican Coleslaw
Are you surprised that I gave this a Mexican twist? You shouldn’t be. Tacos and burritos are life around here.
I paired this coleslaw with cilantro lime dressing to add a little tang with the Mexican theme of the salad. It tastes amazing and there is a trick I use to get the onion flavor into the dressing.
I add the chopped onion into the dressing with the vinegar instead of adding it in with the cabbage. This marinates the onion a little and cuts the sharpness, plus gives the dressing some onion undertones.
Is bagged or fresh cabbage better?
The answer to this really depends on what you are looking for in terms of better. Fresh cabbage is great, and in general fresh veggies are best, but if you’re looking to save time then preshredded bagged cabbage is a big time saver.
However, if you are buying the cabbage the week before you plan to serve it, then the bagged variety may go bad quicker. Fresh cabbage tends to last a really long time in the fridge.
The other issue with bagged cabbage, is that it’s more expensive. A head of cabbage can be found very cheap so if you are looking to save money then go with the fresh.
Can I make this Mexican coleslaw ahead of time?
There are definitely steps you can take to prep this cabbage slaw ahead of time. The first thing I would do is make the dressing. It keeps well for up to a week in the fridge.
If you are using fresh cabbage, you can also slice it the day before and keep it in the fridge. Then when you are ready, toss it with the dressing and the coleslaw is ready to go within a few minutes.
You could make the whole Mexican coleslaw ahead of time, but the cilantro lime dressing may wilt the cabbage a little and soften it. So I wouldn’t make it too far in advance unless you don’t mind a softer coleslaw.
How can I serve this Mexican coleslaw?
The great thing is how versatile this coleslaw is. It pairs well with a variety of things, and can be eaten in so many ways. Here are some of my favorite ideas:
- put it in a sandwich
- add it to your taco or burrito
- make it a main salad with any toppings you like
- eat it as a side salad
- serve with chips as a quick snack
- make it creamy by tossing it in or my vegan sour cream
How To Make Mexican Coleslaw
This recipe is super easy to throw together, especially if you are using preshredded cabbage. Here are the few simple steps it takes to have this ready in no time;
- Mix the dressing ingredients.
- Put the cabbage and red pepper in a bowl and pour the dressing on.
- Mix well.
Mexican Coleslaw With Cilantro Lime Dressing
When I want to add fresh flavor, color, and plenty of crunch to a meal, I make this Mexican coleslaw with cilantro lime dressing. All I need is 10 minutes, crisp cabbage, sweet red pepper, fresh cilantro, tangy lime juice, and warm cumin combined with a light vinaigrette to create this versatile salad. It is light, fresh, and instantly elevates any meal I serve it with.
Servings: 8
Calories: 84kcal
Ingredients
- 4 cups shredded cabbage mix , I like a mix with red and green cabbage and shredded carrots (you could also use some broccoli slaw)
- 1 red pepper , medium sized
Dressing:
- ½ cup chopped cilantro
- ½ cup chopped red onion
- ¼ – ½ cup red wine vinegar , or vinegar of choice (adjust for tang preference)
- ¼ cup olive oil , or veggie broth for oil free
- 2 tablespoons lime juice , about one lime
- 1 – 3 teaspoons cumin , adjust for taste preference
- ½ teaspoon sea salt
- Extra veggie broth to thin out dressing if needed , I used 1/4 cup
Instructions
- Place all dressing ingredients in a mason jar or container and mix well. After mixing, allow dressing to sit while prepping the rest of the salad so that the flavors can combine. You can also do this the day before.
- Thinly slice the red pepper.
- Place it in a bowl with the cabbage.
- Combine dressing and coleslaw ingredients and serve.
Notes
- My #1 Secret Tip for this Mexican coleslaw with cilantro lime dressing recipe is to always let the chopped red onion marinate in the dressing before mixing it with the vegetables. It softens the sharp bite while subtly infusing the dressing with extra flavor, giving the whole slaw a more balanced taste.
- Slice everything thinly: I like cutting the red pepper into thin, even pieces, and selecting a bag of finely shredded cabbage slaw mix. If the premixed bags seem too chunky, I use red and green baby cabbage, and shred it myself.
- Rest: Even though this slaw is delicious right away, I usually let it sit for 15-30 minutes before serving. The vegetables stay crisp, but the flavors have time to meld.
- Adjust: I start with a smaller amount of vinegar, then taste before adding more. Some days I want a dressing with more tart flavor, and other times I prefer something a little milder.
- Fresh lime juice: Freshly squeezed lime juice makes a noticeable difference and delivers a dressing that bottled lime juice just cannot match.
Nutrition
Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 34.2mg | Calcium: 25mg | Iron: 0.9mg
